Crostoli Della Nona

Preparation

1. In a bowl, combine the flour, sugar, butter and baking powder. Make a well. Add the egg, salt, liqueur and lemon zest and mix with your hands. On a floured work surface, knead the dough until it forms into a smooth ball. Wrap the dough with plastic wrap and let rest for 30 minutes at room temperature before rolling.
2. Preheat the oil in the deep fryer to 190 °C (375 °F). Line a baking sheet with paper towels.
3. On a floured work surface, divide the dough into four pieces and shape into rectangles to make it easier to work through the pasta machine. Roll a rectangle of dough at a time, dusting it with flour if it becomes sticky, down to the number 6 thickness.
4. Place the rolled out dough rectangles onto the floured surface. With a ravioli or pizza wheel, cut 2.5 cm (1-inch) wide rectangles. If needed, remove both sides of the dough to even it out.
5. Fry a few crostoli at a time for a few seconds on each side or until they begin to brown. Drain on the paper towel. Repeat with the remaining crostoli.
6. Place the crostoli on a serving platter. Dust generously with icing sugar. The crostoli can be frozen once cooked and dusted with sugar. Then can also be stored in an airtight container for a few weeks.